Summer Cake

In most food blogs, this cake is known as Fruit Pastry Cake.
To me, it is a "Summer" Cake.

I can use any kind of fruits found in Summer, to top the cake ... strawberries, blueberries, raspberries, blackberries, cherries, pineapples, and many more! I like the cheerfulness of this cake! It brightens my day!

And the clever use of icing sugar to "dress up" the cake!

在炎热的夏天，带来一丝丝凉意！

Recipe adapted from Happy Home Baking.

100g/7tbsp Butter (Soften)

200g Sugar

50g Sour Cream/Yogurt

3 Eggs (Lightly Beaten)

1 tsp Vanilla Extract

1 tsp Lemon/Orange Zest

1.5 cups All Purpose Flour

1/3 cup Wholemeal Flour

1 tsp Baking Powder

500g Fruits (Tossed with 2tbsp sugar)

• Grease the sides of a 9" round pan, or 8" square pan.
• Line the base with parchment paper.
• Cream Butter and Sugar and Yogurt.
• Dribble in the eggs gradually.
• Beat till corporated.
• Add vanilla extract and zest. Mix to combine.
• Add flours and baking powder.
• Mix till smooth.
• Pour into pan.
• Arrange fruits on top. Don't press fruits down.
• If using canned fruits, wash the fruits to remove syrup and omit the sugar. Do not use fruits which are too juicy.
• Bake in a preheated oven at 180C/350F for 60-70 minutes.
• Cover top with foil the last 15 mins if the top is getting burnt.
• Leave cake to cool in pan for 5-10 minutes.
• Unmold and transfer to rack to let cool completely.
• Dust with icing sugar.

The aroma of the cake baking in the oven was irresistible!

KW kept asking for more, as he liked the crispiness of the edge of the cake. The cake, however, did not taste as good when left overnight. Putting it back into the oven to bake for a little while helped in bringing out the flavor of the cake again. The next time I bake it, I will use bananas to top the cake, and add some mashed bananas into the cake. Everyone in the house love bananas, but not everyone like strawberries!